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    HeadsRecipe: Soft & Sticky Cannabrownies

    HeadsRecipe: Soft & Sticky Cannabrownies

    Home baking is a quintessential part of the holiday festivities. These Soft & Sticky Cannabrownies are sweet-natured and easy to make. The unsweetened cocoa gives them a tart and lively spirit and the cannabutter makes each bite a mellow experience. Replace half the cannabutter with regular unsalted butter for a gentler, more therapeutic brownie.  


    3/4 cup unsweetened cocoa powder

    1-1/3 cups granulated sugar

    1/2 tsp. pure vanilla extract

    1/4 tsp. salt

    10 Tbs. (5 oz.) melted cannabutter

    2 cold large eggs

    1/3 cup all-purpose flour

    1 cup mini marshmallows

    1 cup chocolate chips

    1 cup broken walnut or pecan pieces (optional)



    Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment across the bottom and up two opposite sides of the pan, then butter the parchment. In a medium bowl, thoroughly mix the cocoa, sugar, vanilla, salt, and melted cannabutter with a hand mixer or whisk. Add the eggs, one at a time, beating until the batter is thick and lightened in colour. Add the flour and stir with a rubber spatula just until blended. Fold in the nuts. Spread the batter evenly in the prepared pan and bake until the top is puffed and slightly crusted and a toothpick inserted in the centre comes out with a little batter clinging to it, approximately 25 minutes. Remove from the oven and sprinkle with marshmallows and chocolate chips. Return to the oven for 2 to 3 minutes. Let cool completely in the pan on a rack. Lift the ends of the parchment to remove and place on a cutting board. Cut into squares.

    Yields 16 brownies

    Brownies can be kept in an airtight container at room temperature for up to 1 week but they’ll probably be long gone by then. These freeze well for up to 3 months.

    HeadsRecipe: Keep ya humming hummus

    HeadsRecipe: Keep ya humming hummus

    Whether you’re looking for a snack, a fast lunch or something for easy entertaining, homemade hummus is simple to prepare. Add a little cannabis—try Dutch Treat or Bubblegun for a spicy, peppery kick—and your guests will think you’re both exotic and clever. Excellent choice for vegans, vegetarians, gluten-free and dairy-free, plus it only costs pennies!



    1 16 oz can of chickpeas

    1/4 cup water

    3-5 Tbs. lemon juice

    1-2 Tbs. tahini

    1-2 cloves garlic, crushed

    2 Tbs. olive oil

    1 tsp. cumin

    1/2 tsp. sea salt

    Pinch of cayenne pepper

    3 g (1/8 oz) cannabis, finely ground

    Hemp nuts (optional)



    Drain and rinse chickpeas. Combine all ingredients in food processor. Blend on low until creamy. If needed, add more water, 1 teaspoon at a time, until you get desired consistency.


    Place in a stylish serving bowl and garnish with a drizzle of olive oil and a sprinkling of hemp nuts. Serve with warm pita bread and raw vegetables.


    Yields about 1 cup.


    Hummus can be refrigerated in an airtight container for up to a week.

    HeadsRecipe: Brown Sugar Bourbon Barbecue Sauce

    HeadsRecipe: Brown Sugar Bourbon Barbecue Sauce

    For a barbecue sauce with a lively, uplifting cannaspirit, try using a flavourful sativa strain like Jack Herer, Purple Haze or Candyland. Their spicy, sweet, earthy notes will compliment the bourbon and keep you happy and energetic. Great on meat, tofu and veggies.



    7g cannabis flower (bud), broken up

    1 rosemary sprig

    1 cup bourbon

    ½ can tomato paste (3 oz)

    ¼ cup apple cider vinegar

    1 Tbs. Worcestershire sauce

    2 tsp. soy sauce

    1 tsp. honey

    Juice of one lemon

    ¼ cup dark brown sugar

    3 cloves garlic, minced

    1 shallot, minced

    ½ tsp. Dijon mustard

    ¼ tsp. cayenne pepper

    Salt and fresh ground black pepper to taste



    Soak cannabis and rosemary sprig in bourbon for 24 hours in dark, cool place. Strain the bourbon and discard plant matter. Combine all ingredients in heavy bottom saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; simmer uncovered for 20 minutes or until thickened, stirring occasionally. For a smoother sauce, mix in a blender.

    Yields about 1 cup


    Sauce will keep in an airtight container in the refrigerator for up to 2 weeks.

    HeadsRecipe: Vegan Black Olive & Cannabis Tapenade

    HeadsRecipe: Vegan Black Olive & Cannabis Tapenade

    Flavour-packed black olives and extra virgin olive oil are the main ingredients in this simple black olive tapenade. Served with pita bread, toasted baguette or fresh vegetables, it’s a dip with a kick. Try it over pasta for an easy Mediterranean lunch. You’ll soon be ready for your afternoon siesta.


    7g cannabis flower (bud), broken up

    ¼ cup extra virgin olive oil

    1 ½ cups pitted black olives (Kalamata or Niçoise)

    2-3 Tbs. capers, rinsed and drained

    1 garlic clove, smashed and peeled

    1 tsp. Dijon mustard

    1 ½ Tbs. fresh lemon juice

    1 Tbs. finely chopped fresh flat-leaf parsley

    ¼ tsp. freshly ground black pepper


    Put cannabis flower and olive oil in a pot and simmer over low heat for 10 to 15 minutes. When the flowers begin to brown, remove from heat. Strain the oil and set aside to cool. Place the olives, capers, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.

    Yields about 1 cup

    Tapenade can be refrigerated in an airtight container for up to 1 month.